This is a traditional recipe from Pakistan, as most of our food is inspired by the rich and spectacular Moghul cuisine, this almond crusted, moist and flavourful leg of lamb is fit for any royal banquet.
I love to pair the lamb meat with sweet and sour chutneys and sides. The side I love to serve with this roast on special occasions is Sweet And Sour Tamarind Onions. The natural sweetness of caramelised onions, mingled with the tartness of tamarind serve as a perfect backdrop for the roasted meat.
I would recommend marinating the meat only for 2-3 hours as lamb is already a tender meat it does not need long marination to break down the tissues. In fact marinating it for longer time can only make the meat tough. You can roast with or without the bone, I kept the bone as it adds more flavour, it can be removed before serving.
For Lamb Leg Roast:
2 medium onions, sliced
1 cup almonds, slivered
1 cup yogurt
7-8 cloves garlic
1 inch piece ginger
1/2 cup vinegar
2 teaspoons red chilli powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 cup olive oil
For Sweet and Sour Tamarind Onions:
3 tablespoons tamarind juice
1 tablespoon sugar
2-3 tablespoons olive oil
1/2 cup water
coriander and green chillies for garnishing
This Is What You Do:
Heat 4 tablespoons olive oil in a frying pan, add sliced onions. Fry till the onions are golden brown.
Remove onions from oil. Add fried onions, slivered almonds, yogurt, ginger, garlic, vinegar, salt, red chilli powder and cumin powder to a blender. Make thick paste.
Lightly grease an oven proof dish with olive oil. Place the lamb leg in the dish. Pour the masala paste over it. Cover with a plastic sheet and refrigerate for 2-3 hours.
Remove the plastic sheet, drizzle some olive oil over it and cover the pan with lamb leg with a foil. Bake for 2 hours.
Remove the foil and bake another 45 minutes or till the meat begins to turn golden brown. Turn off the oven and light the broiler, place lamb leg under it for 5 minutes on each side or till it has charred marks.
Leave it to rest for 10-15 minutes before you slice and serve.
Serve over a bed of Sweet and Sour Tamarind Onions.
For Sweet and Sour Tamarind Onions
Heat oil in a nonstick frying pan.
Fry onions on medium low heat till they are caramelised on all sides, for almost five minutes.
Add tamarind juice, sugar and water. Reduce heat cover the pan for another five minutes.
Remove the cover, let the sauce thicken up and coat all the onios. Sprinkle a little chopped coriander and green chilli peppers on top.
Can be served as a side with any meat or lentils main.